Anson Mills Antebellum Coarse Yellow Grits: When restaurant menus started listing purveyors, there was one company I saw again and again: Anson Mills. Their wonderfully creamy grits—with a true corn flavor—showed up beneath eggs and alongside pork chops, and soon I decided they had to show up in my kitchen, too. Now my weeknight shrimp and grits (and more!) are officially restaurant-worthy. ($6 for 12 oz.) —Meryl Rothstein, senior associate editor

Hungry?

Trust isn’t given; it’s earned. That’s why, for the second year, we’re rewarding the products that have won our loyalty with the Bon Appétit Seal of Approval. Want to know what addictive chips senior food editor Dawn Perry hoards for her midnight snacks? How about the all-American salumi that Ashlea Halpern, our special projects editor, entertains with? We reveal the secret ingredient our famously opinionated restaurant and drinks editor, Andrew Knowlton, uses for Gin and Tonics, and the Japanese spice paste executive editor Christine Muhlke insists on. These are the exceptional ingredients that are inspiring our cooking—and drinking—and solving dinner dilemmas left and right. We can’t live without them, so why should you?

Anson Mills Antebellum Coarse Yellow Grits: When restaurant menus started listing purveyors, there was one company I saw again and again: Anson Mills. Their wonderfully creamy grits—with a true corn flavor—showed up beneath eggs and alongside pork chops, and soon I decided they had to show up in my kitchen, too. Now my weeknight shrimp and grits (and more!) are officially restaurant-worthy. ($6 for 12 oz.) —Meryl Rothstein, senior associate editor